A Day In My Life + Chicken With 40 Cloves of Garlic!
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Recipes in this Video
3 recipes
Ingredients
- ●1 whole chicken (about 3-4 lbs)
- ●40 cloves garlic, peeled
- ●1/4 cup olive oil
- ●1 cup dry white wine
- ●1 tsp salt
- ●1/2 tsp black pepper
- ●2 sprigs fresh thyme
- ●2 sprigs fresh rosemary
- ●1 lemon, halved
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
- 3Season the chicken with salt and black pepper, then brown it on all sides in the pot, about 5-7 minutes per side.
- 4Remove the chicken from the pot and set aside.
- 5In the same pot, add the peeled garlic cloves and sauté for 2-3 minutes until fragrant.
- 6Pour in the white wine and scrape up any browned bits from the bottom of the pot.
- 7Return the chicken to the pot, nestling it among the garlic cloves.
- 8Add the thyme, rosemary, and lemon halves to the pot.
- 9Cover the pot with a lid or foil and transfer it to the preheated oven.
- 10Bake for 1 hour, then remove the lid and bake for an additional 30 minutes, or until the chicken is cooked through and golden brown.
- 11Let the chicken rest for 10 minutes before carving and serving with the garlic cloves.
Equipment
oven-safe pot or Dutch ovencutting boardknifemeasuring cupsmeasuring spoons
vegetariandairy-freegluten-freenut-free
Ingredients
- ●2 cups carrot tops, washed and chopped
- ●1/2 cup walnuts, toasted
- ●1/2 cup grated Parmesan cheese
- ●2 cloves garlic, minced
- ●1/2 cup olive oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp lemon juice
Instructions
- 1In a food processor, combine the carrot tops, toasted walnuts, Parmesan cheese, and minced garlic.
- 2Pulse the mixture until finely chopped.
- 3With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- 4Add salt, black pepper, and lemon juice, then pulse again to combine.
- 5Taste and adjust seasoning if necessary, adding more salt or lemon juice as desired.
- 6Transfer the pesto to a jar or airtight container and store in the refrigerator for up to a week.
- 7Serve the carrot top pesto with pasta, on sandwiches, or as a dip.
Equipment
food processorjarspatula
Ingredients
- ●4 cups all-purpose flour
- ●1 1/2 tsp salt
- ●2 tbsp sugar
- ●2 1/4 tsp active dry yeast
- ●1 1/2 cups warm milk (110°F)
- ●1/4 cup unsalted butter, melted
- ●1 large egg
Instructions
- 1In a small bowl, dissolve the yeast and sugar in warm milk. Let it sit for about 5-10 minutes until frothy.
- 2In a large mixing bowl, combine the flour and salt. Make a well in the center and add the yeast mixture, melted butter, and egg.
- 3Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.
- 4Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 5Punch down the dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan.
- 6Cover the pan with a cloth and let it rise again for about 30-45 minutes until it rises above the rim of the pan.
- 7Preheat the oven to 375°F (190°C).
- 8Bake the bread for 30-35 minutes or until golden brown and sounds hollow when tapped on the bottom.
- 9Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Equipment
mixing bowlloaf pandamp clothwire rackoven
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